So. What's for Dinner?

[stui magpie]

Sounds yum, good stuff.

Tonight doing a slow beef roast.

Took it out of the fridge for a few hours, good coating of dry rub.

Put in baking dish with chunky cut carrot, parsnips, onion, sweet potato and some baby red potatoes, add beef stock, cover with foil and stick in 170c oven for 4 hours.

I put it in at 2pm, take it out at 4 add some red wine to the liguid and put in some baby capsicums stuffed with dry rice and see how they work out, recover for another 2 hours.

Take the foil off after 4 hours and leave in the over to brown for a bit. Then I'll take out the meat and veges and make some gravy out of the juice.

[Morrigu]

Indian vegetarian shepherds pie - made it a couple of weeks ago and it smelt divine, was yummy and perfect for a freezing cold day brrrr!

Here’s the recipe (I need a recipe ) if anyone is interested.
https://www.feastingathome.com/vegetarian-shepherds-pie/

[Tannin]

https://www.youtube.com/watch?v=kscYKPmH1SA

[stui magpie]

[stui magpie]

Saw Choko's at the vege shop last week and bought 2. Had one tonight, steamed , with the meatballs in mushroom sauce, mash and veges,

They taste better than I remember, mind you I haven't eaten one since the 70's.

[stui magpie]

Busy week in the Stui kitchen.

Friday did Lambs Fry (Liver) with bacon and onions in a red wine sauce. Serve with mash spuds and peas. That's it, that's all you need. Yum

Sunday night made a sausage casserole with some basic Coles cheap "beef" snags and some packet Devilled Sausages mix, but loaded it up with veges.

Cook a single serve of pasta (I used Bow Tie), drain and put aside.

Heat a dutch oven or cast iron/enamel pan to medium heat.

Brown snags in butter or ghee and olive oil, remove,

Chuck in diced onion, bacon and garlic, cook til onions are soft then add some Brussell Sprouts, sliced lengthwise, cut side down. Cook till cut side of Brussell Sprouts is browned. Add chunky bits of Carrot, Potato, Zuchini, I also threw in some frozen mix peas corn and capsicum but you can chuck in whatever veges you have or want.

Chop the snags in quarters, add back into pan.

Add packet devilled sausages mix with water and tomato sauce, mix, stir, bring to boil then turn down and leave alone for a while, just stir every 14 minutes or so. Chuck in the cooked pasta and some grated tasty cheese around 15 minutes before you want to eat. Done, Bob's your business.

Tonight I'm doing chicken and vege stir fry.

[think positive]

That lamb thing is my dad’s dream meal, yuk!

The rest sounds good, except the sprouts!

My eldest took the subtle hint last week (how about you cook dinner for a change?), and cooked salmon and prawns with steamed rice and baked veggies, bloody yum! Junior cooks Wednesday’s which is also vegetarian night!

[eddiesmith]

Eddie's kitchen is shutdown for now as I am practicing social distancing with the dirty dishes in the sink

Even tonight I was planning on cooking ravioli and I've got everything i need but completely lost any interest in actually cooking and got takeaway instead.

[stui magpie]

[think positive]

Yes I asked him if I could bring him something like a roast, decent fish and chips, nope just lambs fry and bacon! I refuse to buy lamb anything, apart from the fact it’s babies I can’t stand the smell or taste!

So dark chocolate and scutch it is!

[stui magpie]

Pretty sure it's not "lamb", just sheeps liver.

And it's yum.

[stui magpie]

Shitty weather, get in the kitchen

Got a beef and mushroom casserole in the slow cooker, with some onion, carrot and baby spuds and got a bunch of bones to make a bone broth.

Got some beef bones and a chicken frame from the butcher and a lamb bone at coles. Blanched them in the big stock pot, rinsed and in the oven with a little olive oil and salt plus some onion, garlic, carrot and celery for an hour. Then cook for 24 hours, cool and strain.

[ronrat]

Lambs fry and me equals projectile vomit. Even the smell is bad enough.

[Lazza]

[Tannin]

Bread and jam.

Yup. I was about to put dinner on, and I'd just pulled today's bread out of the oven. As it happens, I'd made a large (600g) loaf and four rolls.

Now you can't slice into a loaf of bread before it is properly cool because that lets all the moisture out and it won't stay fresh. But surely we could open one little roll? That wouldn't matter, no?

15 minutes later, we'd scoffed the whole lot. Hot wholemeal bread straight from the oven with butter, two different homemade jams, honey and Vegemite. (burp!)

Oh well. Those oven-roasted pork meatballs I was going to try can be Friday's meal.